Now, I have a pie crust that is all these things and more. Yes, my Cream Cheese Pie Dough is perfection, as far as I’m concerned. And what’s not to love? The dough is simple to make and never, ever tears during rolling. It goes well with sweet and savory applications. It has so many layers that I have had friends comment that it’s akin to having a pie wrapped in croissant dough. And it really is delicious.
I could go on and on about that crust all day. Really, I could. But as much as I love it, sometimes I just need a change.
Enter this Whole Wheat Pie Dough. It has all the ease, flakiness, and versatility of my beloved Cream Cheese Pie Dough, but with a rich whole wheat flavor. It might sound a little odd, the idea of a pie made with a whole grain crust, but trust me when I say that it’s shockingly good. The combination of sweet, jammy fruit and nubbly wheat crust–let’s just say it’s the dessert you never knew you wanted.
Whole Wheat Pie Dough
makes two 9-inch pie crusts
2 1/2 cups whole wheat flour (or white whole wheat flour)
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
8 ounces (2 sticks) unsalted butter, very cold, cut into cubes
2/3-3/4 cup buttermilk, very cold
In a large mixing bowl, whisk together whole wheat flour, baking powder, sugar, and salt. Add cold butter, and use a handheld pastry blender to cut it into the dry ingredients until the smallest pieces are the size of large peas. Pour in 1/2 cup cold buttermilk and stir with a silicone spatula or wooden spoon until clumps form. Add more buttermilk by the tablespoon, as necessary. Put your hands* in the bowl to knead the mixture until it comes together. Form the dough into two discs, and wrap them individually in plastic wrap. Chill for one hour, or up to two days.
Flour a surface and a rolling pin. Take one disc of dough out of the refrigerator, unwrap it, and place it on the surface. Press the dough with the rolling pin. Roll it in one direction 3-4 times, and then turn it 90 degrees. Roll in one direction 3-4 times. Repeat rolling and turning until dough is at least 12 inches in diameter, dusting with more flour as necessary to prevent sticking.
Fold dough in quarters, and place in a pie plate with the scraggly edges hanging over the outside of the pan. Unfold the dough to fill the pan. Trim the excess to 1/2 inch. Fill crust with filling and chill for at least 15 minutes. From here, there are two options.
For a single crust pie, crimp the edges, and brush them with additional buttermilk. and bake at 375F for 45 minutes to one hour, covering the crust with foil halfway through. Let cool at least three hours.
For a double crust pie, roll out the top crust the same way that you did the bottom crust. Cut into strips for a lattice,* or leave whole to cover the whole pie. Trim the excess to 1/2 inch. Crimp the edges, then chill for 15 minutes. Brush the crust with additional buttermilk. Cut vents if the top crust is whole. Bake at 375F for 45 minutes to one hour. Let cool for at least three hours.
If your hands are warm, run them under cold water for thirty seconds (and then dry them) before kneading.